makes 8 flatbreads (6" in size)
2 cups bread flour (+ extra for countertop)
3/4 cups room temperature water
1 Tablespoon olive oil
1 1/2 teaspoons instant yeast
1 teaspoon salt
1 teaspoon baking powder
Combine all ingredients in the bowl of a stand mixer. Mix, using the paddle attachment, on medium speed for 30-45 seconds, or until you get a shaggy-style dough. (If you do not have a stand mixer, mix by hand.)
Using 1-2 teaspoons of extra bread flour, lightly dust a small area of your counter. Transfer the dough onto the floured counter and knead by hand, incorporating up to 2 Tablespoons additional flour if needed, until the dough is springy and tacky. This should take no more than 2 minutes.
Make the dough into a round ball and leave on a lightly floured counter. Cover with your mixing bowl turned upside-down over the dough ball and let rest 30 minutes.
Divide the dough into 8 equal pieces (if you prefer to weigh them rather than eyeball it, they should weigh 55-60g). Form each piece into a ball and leave on a lightly floured counter covered by a towel for 5 minutes of rest. (They are fine resting up to an hour)
When ready to cook, preheat a large skilled on the stovetop over medium heat. Working with one dough ball at a time, roll into a rough circle or oval to about 6 inches in diameter. Use additional flour if necessary to keep from sticking to the counter and rolling pin.
Dry-fry (no oil) for 2-3 minutes per side, or until golden brown. Once the first side is done, flip to cook the second side. Transfer cooked flatbreads to a plate or cooling rack. Store leftover flatbreads in a sealed plastic bag or container at room temperature for up to 5 days. Freeze for longer storage.